I cook a lot, and I do mean a lot, of chicken using my Vortex. Wings and thighs are my favorite and I’ve cooked them countless delicious ways. But I’d never injected my chicken until now. This Cajun injected chicken using the Vortex is just packed with bite after bite of crazy good flavor. Moist doesn’t even come close to describing the meat. And yet it still has the perfect texture and that great crunchy skin.
Store-bought Cajun seasoning can be a bit on the salty side. If you prefer to use less salt I recommend that you make your own seasoning and use as much or as little salt as you wish. That way you can tailor your Cajun injected chicken using the Vortex to your individual tastes.
You’ll also want to make my Vortex Nashville hot chicken.
Cajun Injected Chicken using the Vortex
For the chicken
- 3-4 pounds chicken pieces I used skin-on, bone-in chicken thighs
- 1/4 cup Cajun seasoning
For the injection
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup beer at room temperature
- 1/4 cup unsalted butter melted
- 2 tablespoons Cajun seasoning
- Rub the chicken with the seasoning. Cover and refrigerate overnight.
- Remove chicken from the fridge and let come to room temperature while you fire up your grill with the Vortex insert.
- While the coals are getting hot, combine the injection ingredients. Using a syringe, inject the liquid in several spots in each piece of chicken.
- Transfer chicken to the edges of your grill, around the Vortex.
- Cook for approximately 45 minutes or until the chicken reaches 165 F as measured in several locations.